Shop Emeril Lagasse | Emeril Lagasse's Recipes | HSN Cookbook | Print Friendly Version

1½ cups plus 2 tablespoons bleached all-purpose flour
1 tablespoons sugar
½ teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into ¼ inch pieces and chilled
2 tablespoons vegetable shortening
3 tablespoons ice water, or as needed

1. Sift the flour, sugar and salt into a large bowl.
2. Add the butter and shortening. rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs.
3. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to overmix.
4. Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap.
5. Refrigerate for at least 30 minutes, and up to two days.